- 1 (16 ounce) package elbow macaroni
- 1 tablespoon salt
- 3 tablespoons white vinegar
- 2 tablespoons white sugar
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1/2 cup olive oil mayonnaise (such as Hellman's®), or more as needed
- 1/2 lime, juiced
- 1 teaspoon salt, or to taste
- 2 stalks celery, diced
- 1/2 onion, diced
- freshly ground black pepper to taste
- 2 (6 ounce) cans small shrimp, drained
- Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
- Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
- Gently fold in shrimp in the last fold before serving.
05/17/2019
recipepes.com
german shrimp pasta salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
